Gluten-Free Traditional Russian Kvass
Discover the refreshing allure of Gluten-Free Traditional Russian Kvass, a naturally fermented beverage that’s steeped in Slavic tradition yet tailored for modern dietary needs. Crafted with toasted gluten-free bread, organic cane sugar, and the subtle tang of active dry yeast, this recipe offers all the rich, malty complexity of classic kvass without the gluten. Enhanced with the natural sweetness of raisins and the optional zest of fresh mint, this fizzy drink is perfect for cooling off on a hot day or serving as a unique, probiotic-rich alternative to soda. Simple to prepare with minimal hands-on time, this homemade kvass is a celebration of old-world flavors brought to life in a health-conscious, gluten-free twist—fermented to perfection right in your kitchen!
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Ingredients
- 200 grams Gluten-free bread (preferably dark or rye-style)
- 2 liters Filtered water
- 100 grams Organic cane sugar
- 30 grams Raisins
- 2 grams Active dry yeast
- 5 leaves Fresh mint leaves (optional, for flavor)
Directions
Step 1
1. Preheat your oven to 180°C (350°F). Slice the gluten-free bread into small cubes, place them on a baking sheet, and toast them for 10–12 minutes or until they are golden brown and dry. Let the bread cool completely.
Step 2
2. In a large, clean glass or ceramic container (avoid metal as it can affect fermentation), add the toasted gluten-free bread cubes.
Step 3
3. Pour 2 liters of filtered water over the bread cubes and cover the container with a clean kitchen towel. Let this mixture sit at room temperature for 8–12 hours, or overnight, to allow the bread to soak and infuse the water.
Step 4
4. After soaking, strain the liquid into a large pot using a fine sieve or cheesecloth, pressing down on the bread to extract as much liquid as possible. Discard the soaked bread.
Step 5
5. Heat the strained liquid over medium heat until it’s warm (not boiling, around 40–45°C/105–115°F). Add the organic cane sugar and stir until dissolved. Remove from heat and let it cool slightly.
Step 6
6. Once the liquid is lukewarm, add the active dry yeast and stir gently. Cover the pot with a kitchen towel and let it sit at room temperature for 1–2 hours. You should notice small bubbles forming as fermentation begins.
Step 7
7. Pour the partially fermented kvass into clean glass bottles or jars, leaving about an inch of space at the top to accommodate further fermentation. Add a few raisins and, if desired, a fresh mint leaf to each bottle for additional flavor.
Step 8
8. Seal the bottles tightly and let them ferment at room temperature for 1–3 days, depending on the desired tanginess. Check the bottles daily to release pressure if needed and prevent over-carbonation.
Step 9
9. Once the kvass is fermented to your liking, transfer the bottles to the refrigerator to slow down fermentation. Serve chilled, garnished with additional mint leaves if desired.
Nutrition Facts
| Serving size | (2334.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 972.0 |
| Total Fat 10.2g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1009.2mg | 0% |
| Total Carbohydrate 224.8g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 124.6g | |
| Protein 11.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.2mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 522.0mg | 0% |
Source of Calories